The Ginger Fried Rice My Dad's Made 100,000 Times

Ingredients

• 57 g (2 oz)ginger
• 85 g (3 oz)chicken
• 3eggs
• 1 tspsalt
• 370 g (2 cups)white rice
• 475 ml (2 cups)water
• 2 stalksgreen onion
• 30 ml (2 tbsp)oil
• 1 tspsalt
• 15 ml (1 tbsp)water
• 1 tspcornstarch
• ½ tspsalt

Instructions

1. 1

   Cook the rice

   Start by preparing the rice, as it typically takes about 30–45 minutes to cook. Use the listed rice and 475 ml (2 cups) water.

2. 2

   Cut the chicken

   Cut the chicken in three stages, as indicated in the original method.

3. 3

   Marinate the chicken

   Put the chicken in a bowl and add salt, 1 tsp cornstarch and 15 ml (1 tbsp) water.

4. 4

   Mince the ginger

   Mince the ginger.

5. 5

   Chop the onion

   Cut the green onion into small pieces, about 0.5–1 cm long.

6. 6

   Mix the eggs

   Crack the eggs into a bowl and add salt. Beat with a chopstick or fork until the yolks are evenly mixed through.

7. 7

   Heat the wok

   When the rice has about 4–5 minutes left to cook, set the hob to its highest heat.

8. 8

   Cook the chicken

   Heat the wok again and add the oil. When the wok is hot, add the chicken and stir-fry it for about 60 seconds.

9. 9

   Add the ginger

   Push the chicken to one side of the wok. Add the ginger and stir it by itself for a few seconds, then mix it with the chicken.

10. 10

    Add the rice

    Once the rice is ready, add it to the wok. Spread and break it up with a spatula and chopsticks so there are no clumps.

11. 11

    Season and add eggs

    Add salt and stir around the wok for about 30 seconds. Add the eggs and gently mix everything together for another 2 minutes.

12. 12

    Add the onion

    Add the green onion and stir it through for about 1 minute.

13. 13

    Serve the rice

    Plate the fried rice.

What is ginger fried rice?

Fried rice is a Chinese dish made by stir-frying cooked rice with other ingredients. This version centres on ginger, with chicken and egg adding substance and green onion bringing a fresh finish.

The recipe is built around a straightforward sequence: cook the rice, prepare the additions, then bring them together in a hot wok. Ginger gives the rice its distinctive fragrance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 14g protein, 75g carbs, 12g fat.

White rice supplies most of the carbohydrates, while the oil and egg contribute much of the fat; chicken and eggs provide most of the protein. Serve it with vegetables, or add a vegetable side, to round out the plate.

The rice matters

Cook first: The method allows 30–45 minutes for the rice, so begin with it before preparing the rest. The recipe does not specify a particular rice-cooking technique beyond using the listed rice and water.

Break up clumps: Spread the cooked rice in the wok and separate it as you stir. This helps the egg and seasoning distribute through the grains.

Preparing the chicken

Marinade: The chicken is combined with salt, water and cornstarch before cooking. The method does not give a marinating time, so have the other ingredients ready while you prepare it.

Quick cooking: Stir-fry the chicken for about 60 seconds, then move it aside in the wok. The method calls for cutting it in three stages but does not describe those cuts.

Ginger and green onion

Ginger: Mince it before it goes into the wok, then stir it separately for a few seconds before combining it with the chicken. This brief step lets its aroma mingle with the hot oil and chicken.

Green onion: Cut the stalks into pieces about 0.5–1 cm long. Add them near the end and stir for about 1 minute to retain their fresh, fragrant character.

Working with the eggs

Beat the eggs with salt until the yolks are evenly mixed. Once they go into the wok, stir gently with the rice and other ingredients for about 2 minutes, as the method directs.

Keep the heat high as instructed, but keep the mixture moving so the egg is distributed through the rice rather than left in one large piece.

Timing the wok

Get the wok hot when the rice is about 4–5 minutes from being ready. The method then cooks the chicken, briefly fries the ginger, adds the rice and egg, and finishes with the green onion.

Have the ingredients prepared before you start stir-frying. The individual cooking stages are brief, so there is little time to stop and chop once the wok is hot.

What to serve with it

The rice can be served as a meal on its own, since it includes rice, chicken and egg. For a more varied plate, pair it with a simple vegetable side such as steamed greens.

Serve it soon after cooking, while the rice is hot and the green onion is still fragrant.

Recipe notes & tips

• Mince the ginger and chop the green onion before heating the wok.
• Start the rice first, allowing the stated 30–45 minutes for it to cook.
• Use the highest hob setting when the rice is nearly ready, as the method directs.
• Separate clumps of rice as you add it to the wok.
• Keep the chicken moving during its brief 60-second cooking stage.
• Add the green onion at the end and stir it through for about 1 minute.

Variations

• More vegetables: Stir in cooked vegetables alongside the rice.
• Mushroom addition: Add sliced mushrooms and cook them in the wok before the rice.
• Extra ginger: Increase the ginger for a more pronounced ginger flavour.
• Chilli finish: Add chopped chilli to the wok for heat.
• Fresh herbs: Scatter chopped coriander over the plated rice.

Common mistakes to avoid

• Starting the wok too early: Wait until the rice is about 4–5 minutes from being ready before heating it to its highest setting.
• Leaving rice clumped: Break it up with the spatula and chopsticks as it goes into the wok.
• Adding ginger with the chicken immediately: Stir the ginger by itself for a few seconds first, then combine it with the chicken.
• Overcooking the chicken: Follow the method's brief 60-second stir-fry before moving it aside.
• Adding green onion too soon: Stir it in at the end and cook it for about 1 minute.

How to store

Cool leftovers promptly and store them in a sealed container in the fridge for up to 2 days. Reheat until steaming hot throughout, adding a small splash of water if the rice seems dry.

Frequently asked questions